“Ng Zhan Ji” Ji Di Congee

“Ng Zhan Ji” Ji Di Congee

　　“Ng Zhan Ji” Ji Di Congee

　　In Guangzhou, congee is usually made with a well-cooked, soft rice base, to which various ingredients are added. “Ng Zhan Ji”’s Ji Di Congee uses dried scallops, fried tofu skin, fish slices, and pork bones as the base, with pork meatballs, burdock, and pig’s intestines (locals say these mimic the sounds of “zhuangyuan,” “bangyan,” and “tanhua,” and after muttering them to themselves a few times, they’re still quite mystified) as ingredients, all cooked together.

　　A steaming bowl of Ji Di Congee is served, with the rice perfectly blended with the broth: visually, the congee is white and glossy, dotted with red and green highlights; aromatically, the fragrance wafts up, making your mouth water; in taste, the rice base is soft and fragrant, the toppings fresh and zesty—altogether delicious. Just one word can describe it: “perfect!”